Hare Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

Soup base

some hare bones either raw or cooked ↝ Pork, bones [Pork]
two sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
six or eight peppercorns
three or four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a few little strips of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs, such as thyme, parsley, bayleaf, basil, and marjoram
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
any stock made from cooked meat bones
the blood ↝ Acerola juice, raw [Fruits and Fruit Juices]
four whites and shells of eggs ↝ Egg, white only, raw [Eggs and omelets]
half a pound of lean beef or hare that has been chopped up fine ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]

Garnish

quenelles made of hare
little herb forcemeat balls
sprigs of chervil ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Chop hare bones (raw or cooked) and put them into a stewpan with sliced onions, carrot, turnip, leeks, peppercorns, cloves, mace, celery strips, and herbs.
Fry all ingredients together with butter for about fifteen to twenty minutes, with the pan covered.
Cover with stock made from cooked meat bones. If using fresh hare, the blood can also be used.
Cook together for about two and a half hours.
Strain off the stock and remove the fat.
To each quart of the stock, mix four whites and shells of eggs, and half a pound of lean beef or hare that has been chopped up fine.
Put into a stewpan and stir occasionally until it boils.
Draw the pan to the edge of the stove and let it simmer gently for about one hour and a half.
Strain off through a clean soup cloth and put it into the bain marie to get hot.
When ready to serve, garnish with hare quenelles, little herb forcemeat balls, and sprigs of chervil and tarragon.

Original Text

Hare Soup.
(Consommé de Lièvre.)
Take some hare bones either raw or cooked, chop them up and put them into a stewpan with two sliced onions, one carrot, one turnip, two leeks, six or eight peppercorns, three or four cloves, a blade of mace, a few little strips of celery, and a bunch of herbs, such as thyme, parsley, bayleaf, basil, and marjoram; fry them all together with one and a half ounces of butter for about fifteen to twenty minutes, with the pan covered, then cover them with any stock made from cooked meat bones, and if using fresh hare the blood can also be used; cook together for about two and a half hours, then strain off the stock and remove the fat, and to each quart of the stock mix four whites and shells of eggs, and half a pound of lean beef or hare that has been chopped up fine; put it into a stewpan and stir occasionally until it boils, then draw the pan to the edge of the stove and let it simmer gently for about one hour and a half, strain off through a clean soup cloth and put it into the bain marie to get hot; when ready to serve garnish with quenelles made of hare and little herb forcemeat balls and sprigs of chervil and tarragon.

Notes

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